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Saturday, May 8, 2010

Cooking from the garden

Lemon balm is a member of the mint family so not surprisingly, it is spreading in my yard like crazy. I tried making tea out of it and it's delicious

Lemon Balm Tea

I cut a couple of handfuls of lemon balm, washed the leaves and plucked them from the stalks. Bring to a boil 6 cups of water. Put in lemon balm and 2 regular tea bags and 1/4 cup sugar. Let steep until lukewarm. Strain out lemon balm and tea bags. Put in a pitcher and add a tablespoon of lemon juice and another cup of water. Serve over ice.

Sauted mixed greens with poached eggs

The greens in the vegetable garden are out of control! I thinned the beet greens and then picked the broccoli raab and some mustard. Originally I thought I would eat it as a side dish with some pasta but while the greens were cooking, I thought poached eggs would be nice.

Beets greens on left, broccoli raab on right with a few mustard greens in the middle

I minced several cloves of garlic and then warmed them in olive oil. Added the greens and several shakes of homemade dried pepper flakes. Cooked until wilted.

For the eggs, heat a little oil on medium heat. Crack two eggs into the pan and cook for 1 min. Grab about 4 ice cubes, put in the pan, cover with a lid and cook for 2 min. The easy way to poach eggs.

1 comment:

I'm very glad to have a tea recipe since lemon balm is going crazy here, too! I love the way it smells and have been crumpling it into my seltzer= so refreshing. I bet this tea would be amazing! Greens will be ready soon too...